These crumbly cookies are perfect for breakfast or a delicious snack, accompanied by a cup of tea. They are also great to enjoy at the end of a meal or to offer to our guests. These treats have a unique crumbly texture thanks to the potato starch added to the dough. Come along with me as we start baking.
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
With these amounts, you get about 40-50 singles, which become approximately 20/25 paired cookies. Of course, it depends on the size you make them. I used a 2.75-inch and a 2-inch flower-shaped cutter.
- 1 egg
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/4 cup potato starch (or corn starch)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (about 4 grams)
Steps
In a bowl, mix the sugar with the egg, also add the oil and the teaspoon of vanilla extract, then add the flour, the potato starch, and a pinch of baking powder.
Knead all the ingredients well until you form a compact and soft dough.
Dust the work surface with a bit of flour and roll out the dough with a rolling pin to a thickness of about 1/8 inch.
With the help of a small spatula, knife, or dough scraper, create decorations by making strips on the dough, without cutting through. (This step is not necessary).
Create the shapes you prefer, place the cookies on a baking sheet lined with parchment paper and bake at 350°F pre-heated static oven for 10 minutes.
Bake the cookies and let them cool completely.
Take half a teaspoon of hazelnut cream or whatever you prefer, place it in the center and top with another cookie, pressing gently.
The very crumbly pastries are ready to be enjoyed. I hope you liked this recipe, see you next time.
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